Cheese Danish
- Total Time
- 1 hour, plus several hours for resting and making dough
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces/226 grams cream cheese
- 1¼cup/160 grams confectioners’ sugar
- 1large egg yolk
- Pinch of salt
- ½teaspoon pure vanilla extract
- 1batch Danish dough (see recipe)
- 1large egg, lightly beaten
- 2tablespoons/30 milliliters whole milk
Nutritional analysis per serving (9 servings)
240 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 5 grams protein; 246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, beat together the cream cheese, ¼ cup/32 grams confectioners’ sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- Step 2
On a lightly floured surface, roll the dough out into a 12½-inch square. Trim ¼ inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Step 3
Cut the tip off one corner of the filled plastic bag so you have a ½-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Step 4
Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Step 5
Meanwhile, whisk together the remaining 1 cup/128 grams confectioners’ sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Private Notes
Comments
The recipe states "Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes". I did this, but this being the first time I've made puff pastry I left it out since it didn't specify to refrigerate. After baking and cutting into one, I realized it was under-baked because it needs to stay cold up until it goes into the oven (according to some forums) Is this correct?
Flavor was great, just disappointed with the dough.
Made this recipe according to the directions and found it to be much too sticky for a pastry dough. Had to add another cup of flour (as well as 1/4 cup more milk and 2 tbsp more sugar) to make this dough more manageable for rolling out for a pastry.
Please explain your disappointment. Others cannot benefit if we don't know why the recipe didn't work for you. Thanks.
Very happy with the result. I imagine that problems with the dough (e.g. "Had to add another cup of flour (as well as 1/4 cup more milk and 2 tbsp more sugar) to make this dough more manageable") come about from not using a scale. I used a digital scale I bought at the grocery store for $12 about two years ago. The scale has changed everything. Much more success, much better bakes.
We make this for Christmas every year. Every year we follow this recipe exactly, and every year the corners pop up and we get rectangular pastries. I have no idea what we are doing wrong. Sometimes we push them back down right before they go into the oven, but it makes no difference.
OMG! These were amazing! I had to give them away so as not to eat them all.
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